ChefConnect: Atlantic City

Agenda

  • Saturday, February 23, 2019
  •  
    8:00 AM  -  6:00 PM
    Northeast Regional Competitions
    Atlantic Cape Community College

    Come and cheer on your Northeast competitors as they battle it out for the chance to advance to the national stage in Orlando!

    ACF Student Chef of the Year Competition, Sponsored by: Libbey
    ACF Pastry Chef of the Year Competition, Co-Sponsored by: KitchenAid Commercial
    ACF Chef of the Year Competition
    ACF Student Team Competition

    Looping shuttles throughout the day are provided to and from the host school to the hotel. 

     Optional 
    1:00 PM  -  4:00 PM
    Courtesy Badge Pick Up
    Hotel Lobby
    SKIP THE LINES! Are you a guest registered at Caesars or Bally's? As a courtesy, pick your event badge up prior to the start of the event in Caesars hotel lobby. Thank you for staying with us at the host hotels!
     Optional  Closed 
    3:00 PM  -  5:00 PM
    Baron H. Galand Culinary Knowledge Bowl Competitors Meeting
    Apollo/Zeus
     Optional 
  • Sunday, February 24, 2019
  •  
    8:00 AM  -  6:00 PM
    Baron H. Galand Culinary Knowledge Bowl
    Atlantic Cape Community College
    Looping shuttles throughout the day are provided to and from the host school to the hotel
     Optional 
    8:00 AM  -  4:00 PM
    Event Registration
    Palladium Ballroom Foyer
    Registration will be open for badge pick up and purchases.
    8:00 AM  -  5:00 PM
    Northeast Regional Competitions
    Atlantic Cape Community College

    Come and cheer on your Northeast Student Teams as they compete for their chance to represent their region at the national championship in Orlando!

    Looping shuttles throughout the day are provided to and from the host school to the hotel

     Optional 
    9:00 AM  -  2:00 PM
    Chapter Community Outreach
    Salvation Army
    Members will have the opportunity to sign up to participate in the ACF Chef's Outreach to the Community event that will be held at the Salvation Army in Atlantic City, must have an event registration to participate.
     Optional 
    9:00 AM  -  12:00 PM
    Little Water Distillery Culinary Experience
    Little Water Distillery

    This experience will include:

    • A Tour of Little Water Distillery and introduction to how distilling works
    • Mixology lesson from Mark Ganter of Little Water Distillery
    • Cured Salmon demonstration and tasting from Dan Greenberg of Water Dog Smoked Fish
    • Tasting of sauces from Pam Green of Sheraton
    • Demonstration and tasting of Desserts from Michael Brennan of Cardinal Bistro
    • Chocolate tasting and demonstration by Deb and Mark Pellegrino of MADE Atlantic City Chocolate

    Roundtrip transportation is included

    Located in the heart of prohibition-unfriendly Atlantic City, Little Water Distillery is a craft distillery owned and operated by brothers Mark and Eric Ganter, producing small batch rum, the legendary Whitecap Whiskey, and several other artisan spirits for thirsty souls in the Garden State and beyond. The Ganter Brothers take you on a journey through the eyes of distillers and discuss how their products are created along with the flavor nuances of each creation.

    Culinary experiences provide the attendees with an intimate experience which includes an additional 2.0 CEH's. Separate fees and registration are required for these items - $125 per person



    Fee  Optional 
    10:30 AM  -  3:00 PM
    Culinary Staging Experience with Walter Staib
    City Tavern Restaurant

    Chef Staib as well as his Chef de Cuisine and/or Sous Chef will be giving an intimate look into the essence of his pepperpot; the balance and technique required for this dish will be explained by the Chef himself as well as the hands-on element that will be sure to give the attendees an amazing experience.

    Culinary experiences provide the attendees with an intimate experience which includes an additional 3.0 CEH's. Separate fees and registration are required for these items - $150 per person
    Roundtrip ransportation will be provided.

    Speakers:
    Fee  Optional 
    10:30 AM  -  3:00 PM
    Pastry Staging Experience with Walter Staib
    City Tavern Restaurant

    Chef Diana Wolkow will host the attendees in her kitchen while she produces the 18th Century recipes that City Tavern and Chef Staib are known for!

    Culinary experiences provide the attendees with an intimate experience which includes an additional 3.0 CEH's. Separate fees and registration are required for these items - $150 per person
    Roundtrip ransportation will be provided.

    Fee  Optional 
    12:30 PM  -  1:00 PM
    ACF Business Meeting
    Palladium Ballroom
     Optional 
    1:00 PM  -  2:30 PM
    ACF Leader's Training
    Palladium Ballroom
     Optional 
    1:00 PM  -  2:30 PM
    All Things Apprenticeship
    Romulus/Octavius
    Speakers:
     Optional 
    1:00 PM  -  4:00 PM
    Hands-On Workshop: "Soul" Food
    Atlantic Cape Community College
    In this lecture and hands-on presentation, participants will explore the relationship between the seven chakras and food pairing with Chef Educator Annmarie Chelius. When balanced, these energy centers help to promote an overall sense of well-being. Attendees will be introduced to each chakra and the significant role it plays within the body, which can be enhanced through foods of certain colors. Simple, wholesome energizing foods will be used to create menu items to help us feel and look our best!
    Hands-on workshops provide the attendees with an intimate classroom experience which includes an additional 3 CEH's. Separate fees and registration are required for workshops - $125 per person
    Speakers:
    Fee  Optional 
    1:30 PM  -  3:00 PM
    Ben's Friends Meeting
    Apollo/Zeus
    Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. Ben’s Friends exists to provide a safe haven and an anonymous, judgment-free forum for workers in an industry that has one of the highest rates of substance abuse in the country. Ben’s Friends models acceptance and gratitude, and though unaffiliated with either AA or NA, shares an important commonality: the only thing you need to bring through the door is a desire to stop drinking or using. By providing open ears, hearts, and minds— along with many decades of experience with living sober in the food and beverage industry— Ben’s Friends offers a safe and constructive haven for those grappling with and maintaining sobriety. By coming together, by starting a dialogue, and by acknowledging that substance abuse cannot be overcome in isolation or by willpower alone, Ben’s Friends hopes to write a new chapter in the lives of our country’s talented and dedicated food and beverage professionals and prevent tragedies like that of Ben Murray from becoming all too common.
    Speakers:
     Optional 
    2:30 PM  -  4:00 PM
    ACF Certification - The Key to Your Success
    Romulus/Octavius
    Speakers:
     Optional 
    2:45 PM  -  3:15 PM
    Northeast Regional Forum
    Palladium Ballroom
     Optional 
    2:45 PM  -  3:15 PM
    Southeast Regional Forum
    Tiberius/Spartacus
     Optional 
    3:15 PM  -  4:00 PM
    ACF Town Hall
    Palladium Ballroom
     Optional 
    4:00 PM  -  5:00 PM
    American Academy of Chefs Fellows® Meeting
    Apollo/Zeus
     Optional 
    5:30 PM  -  7:30 PM
    Welcome Reception
    Bally's Diamond Club, 6th Floor
    Join us for a stroll down memory lane as we kick off this amazing event in Atlantic City with our Welcome Reception! We are excited to showcase our loyal sponsors, host chapter and local culinarians.
    This year's Welcome Reception theme is Under the Boardwalk, so don your best martini-sipping, cigar-smoking attire - think skinny ties, pocket squares, plaid and pearls!
    Come dressed to impress!
    1 ticket is included if you have an All Access Pass with Meals. $50 fee for each ticket
    Sponsored by: Slade Gorton & Co., Inc., Smithfield, Sterling Silver Premium Meats, US Foods
    Fee  Optional 
  • Monday, February 25, 2019
  •  
    6:00 AM  -  7:00 AM
    Morning Stretch with Eric the Trainer
    --
    Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
    Speakers:
     Optional 
    7:00 AM  -  2:00 PM
    Event Registration
    Palladium Ballroom Foyer
    Registration will be open for badge pick up and purchases.
     Optional 
    7:30 AM  -  8:00 AM
    Breakfast - Grab & Go / Pop-Ups
    --
    Breakfast is only included for our All Access Pass holders.
    Sponsored by: Jones Dairy Farm and Villari Foods
     Optional 
    8:00 AM  -  9:30 AM
    Opening General Session: Michael Twitty
    Palladium Ballroom
    The Cooking Gene: Tracing My African American Story Through Food

    To trace his family history through the story of Southern and American food, Michael Twitty used genetic research, heirloom gardening and interviews with contemporary voices in food. Learn from his journey which led him back to his family’s origins in Africa. This talk will contribute a perspective on the debate over race and food in American life.
    Speakers:
     Optional 
    9:30 AM  -  10:00 AM
    MarketConnect #1
    Palladium Ballroom Foyer
     Optional 
    9:30 AM  -  12:30 PM
    VIP Lounge
    Venice Bar
    VIP Lounge is reserved for only the VIP Badge Holders
     Optional  Closed 
    10:00 AM  -  11:15 AM
    ACID TRIP, how acidity brightens up the plate and palate
    Apollo/Zeus
    In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. With rich narrative, and recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, Massimo Bottura, Sean Brock, and many others, dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell will detail methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey. Acid Trip is a captivating story of an obsession and an indispensable reference for any food lover who aspires to make and cook with the best ingredients.
     Optional 
    10:00 AM  -  11:15 AM
    Healthy Cooking Techniques - Seafood Forcemeats
    Palladium Ballroom
    During this session, attendees will learn skills and gain insights related to delicious, healthful seafood cookery. Chef Thomas Griffiths, CMC will share his philosophy of healthy cooking, and will prepare a nutritional forcemeat, and will demonstrate proper plating to produce a seafood appetizer.

    Session Dinnerware Sponsored by: Libbey
     Optional 
    10:00 AM  -  11:15 AM
    Plant Forward Cuisine: Back to the Cutting Board
    Romulus/Octavius
    In this class, we will discover the basics of making plant-based cooking balanced, delicious, sexy and seasonal. Christina Pirello, Chef-Owner of Christina Cooks, will demonstrate some basic and advanced techniques and the theory behind the choices we make for wellness.
    Speakers:
     Optional 
    10:00 AM  -  11:15 AM
    The Grain Revolution in American Artisan Bakeries -- Flour, No Longer the Commodity We Grew Up With
    Tiberius/Spartacus
    Bread and grains have been under siege for years as an “unhealthy” part of the American diet. Artisan bakers are making radical changes in our sourcing and techniques which challenge this movement. Amy Emberling, Managing Partner, Zingerman's Bakehouse, teaches attendees how artisan bakeries across the country are reclaiming breads' foundational position at the dining table and in our daily diet. Learn how we are invigorating the local grain movement, discovering and using heritage grains and milling on site in order to get the most flavor and nutrition possible from our primary ingredients. Leave with tips on how to get started, how to speak with guests and once again celebrate grains on your menus. To close, there will be a comparative tasting section featuring different grains in different baked goods to highlight the incredible flavor difference.
    Speakers:
     Optional 
    11:15 AM  -  12:15 PM
    MarketConnect #2
    Palladium Ballroom Foyer
    Sponsored by: US Foods
     Optional 
    12:30 PM  -  1:30 PM
    Dr. L.J. Minor Chef Professionalism Award Lunch
    Palladium Ballroom
    This lunch is only for All Access Pass with Meals
    Sponsored by: MINOR’s® and Perdue Foods
     Optional 
    1:30 PM  -  2:30 PM
    MarketConnect #3
    Palladium Ballroom Foyer
    Sponsored by: Smithfield
     Optional 
    1:30 PM  -  4:30 PM
    VIP Lounge
    Venice Bar
    VIP Lounge is reserved for only the VIP Badge Holders
     Optional  Closed 
    2:30 PM  -  3:45 PM
    How Chefs Can Positively Impact Food System Problems: The Case of Food Waste
    Tiberius/Spartacus
    Up to 40% of food is wasted globally. Chefs are highly skilled at food preservation and can apply those skills to community settings and the food industry to achieve regional, national, and global impact. Starting with the case of food waste and exploring other opportunities as well, Jonathan Deutsch, Ph.D. shows how the Drexel Food Lab in the Center for Food and Hospitality Management at Drexel University is engaging students in solving real world food system problems and explore similar opportunities for chefs to apply culinary skills for civic, environmental, and commercial benefit.
    Speakers:
     Optional 
    2:30 PM  -  3:45 PM
    Sexual Harassment in the #MeToo Environment: Restaurants Can Prevent Costly Exposure for Harassment
    Apollo/Zeus
    The #MeToo movement has many chefs and restaurant owners uncertain about the best ways to protect themselves from sexual harassment complaints and the right way to respond after a complaint has been made. Kara Maciel, founding partner of Conn Maciel Carey and Chair of the firm’s national Labor & Employment Practice Group, provides a seminar exploring how our definitions of sexual harassment have evolved in the age of #MeToo and the misconceptions that have formed around this issue. First, we’ll clarify what the law says about sexual harassment as compared to public opinion of its definition. Then, we will dive into the new era of sexual harassment and what to do if your company receives a complaint. Unfortunately, simply creating policies and instituting new training are not enough for a company to adequately prepare for sexual harassment claims. Second, the session will address specifically how employers should respond when a claim of sexual harassment is made and discuss concrete recommendations of the steps required to understand the situation and take appropriate action. The #MeToo movement has challenged all employers to do more to prepare for and respond to sexual harassment claims. Participants will come away with actionable advice they can put to use to avoid the damage that such claims can create, not just in terms of liability but also in workplace culture, employee attraction and retention.
    Speakers:
     Optional 
    2:30 PM  -  3:45 PM
    The Art of Pasta: Old School Meets New School
    Palladium Ballroom
    Speakers:
     Optional 
    2:30 PM  -  3:45 PM
    World Cuisine Spotlight: Modern Indigenous Cuisine
    Romulus/Octavius
    Discover the importance, history, and flavors of First Nation cuisine with Candadian Chef Rich Francis. During this session, learn about Indigenous Food Sovereignty and Security. This demonstration will feature NewFoundland Seal with scorched coffee and vanilla.
    Speakers:
     Optional 
    3:45 PM  -  4:15 PM
    Session Break
    --
     Optional 
    4:15 PM  -  5:30 PM
    The Chef Within - Finding Inspiration in Yourself
    Palladium Ballroom
    Keynote Speaker:
     Optional 
    5:45 PM  -  6:45 PM
    VIP Experience with Marc Forgione
    Nero's Grill
    Experience reserved for only the VIP Badge Holders
    Speakers:
     Optional  Closed 
    6:00 PM  -  10:00 PM
    American Academy of Chefs® Dinner & Reception
    Borgata Hotel Casino & Spa
    Executive Chef Thomas Biglan, CEC, AAC, and his culinary team will provide an amazing menu for the Academy guests at the Borgata Hotel Casino & Spa. Guests will enjoy an unforgettable evening of flavor that will inspire your senses.
    Transportation will be provided, $150 per ticket
    Sponsored by: Allen Brothers, Ecolab, Libbey, NewChef Fashion, Inc., Savencia Cheese USA, US Foods
    Speakers:
    Fee  Optional 
    6:30 PM  -  8:30 PM
    Knife and Fork Inn Culinary Experience
    Knife & Fork Inn

    The experience includes:


    A dive into the complete history of the Knife and Fork
    followed by a 3-course meal including wine pairings.

    Roundtrip transportation is included 

    Over the past century, the Knife and Fork Inn has led a long and colorful life, making it one of the oldest and most historical establishments in Atlantic City. Originally an exclusive men’s drinking and dining club founded in 1912, the Knife and Fork was rebellious during the Prohibition defying laws of an alcoholic-free society and continued to openly serve liquor at the bar. The club survived without being raided for some time, perhaps due to the influence of Enoch “Nucky” Johnson, the reigning political boss whom the HBO drama series Boardwalk Empire is inspired by. Eventually, however, federal agents decided to crack down and, in true roaring twenties style, entered the bar destroying all of its contents. The Historic Knife & Fork Inn, currently celebrating its 105th year in Atlantic City, has been restored to its original grandeur. The transformation recaptures the look and feel of the landmark building’s Prohibition era roots, including rich mahogany millwork, hand painted ceilings, a sweeping staircase and balcony and lushly appointed dining rooms. Their exquisite menus, Prohibition-era ambiance and professional service will make any occasion an event to remember in a historical Atlantic City landmark.

    Culinary experiences provide the attendees with an intimate experience which includes an additional 1.0 CEH. Separate fees and registration are required for these items - $125 per person


    Fee  Optional 
  • Tuesday, February 26, 2019
  •  
    6:00 AM  -  7:00 AM
    Morning Stretch with Eric the Trainer
    --
    Start the day off on the right foot by joining Hollywood- based trainer to the stars, Eric the Trainer, to get your body moving. All levels of fitness are encouraged to attend this morning stretch! Gain valuable tools for your overall health and well being, as you energize your body and spirit. You may be inspired to be the pro, as well as your fellow Chefs to undergo your own total body transformation!
    Speakers:
     Optional 
    7:00 AM  -  2:00 PM
    Event Registration
    Palladium Ballroom Foyer
    Registration will be open for badge pick up and purchases.
     Optional 
    7:15 AM  -  8:00 AM
    Breakfast - Grab & Go / Pop-Ups
    --
    Only available to attendees who have purchased the All Access Pass
    Sponsored by: Jones Dairy Farm and Villari Foods
     Optional 
    8:00 AM  -  9:15 AM
    The Art and Craft of Charcuterie for the Modern American Menu, Including whole-animal Butchery
    Palladium Ballroom
    Michael Ruhlman and Brian Polcyn will be on stage together showing common butchery and traditional European seam butchery cuts for pate, terrines, and rillettes, and menu development. Commentary by food writer Michael Ruhlman The second hour will be a discussion and Q & A with the two authors on Charcuterie, the use of nitrites and nitrates in the craft, the importance of American farming, and how to utilize this ancient craft for profitability.
     Optional 
    9:00 AM  -  12:00 PM
    VIP Lounge
    Venice Bar
    VIP Lounge is reserved for only the VIP Badge Holders
     Optional  Closed 
    9:15 AM  -  9:30 AM
    Session Break
    --
     Optional 
    9:30 AM  -  10:45 AM
    Breaking the Stigma in the Kitchen Culture
    Apollo/Zeus
    Giselle Lanez, a Licensed Associate Counselor; Mental and Behavioral Health Counseling, talks about mental Health, Addiction, and Suicide within the kitchen culture, as well as self-improvement and how to assist staff when help is needed.
    Speakers:
     Optional 
    9:30 AM  -  10:45 AM
    Charcuterie Q&A - Michael Ruhlman & Brian Polcyn
    Palladium Ballroom
    This is a continuation of their main stage demonstration. This second hour will be a discussion and Q & A with the two authors on Charcuterie, the use of nitrites and nitrates in the craft, the importance of American farming, and how to utilize this ancient craft for profitability.
     Optional 
    9:30 AM  -  10:45 AM
    Sensory Evaluation: Teaching Culinary Students to Taste
    Romulus/Octavius
    Culinary programs and apprenticeships do a great job teaching people to cook, but rarely spend any time teaching them to taste. A few years ago, David Campbell of State University of New York at Cobleskill started to teach a wine tasting class. Students were required to write up tasting notes for each of the wines tasted. When he had those students later in the program (for cooking classes), he noticed that they were able to discuss flavor and manipulate the taste of dishes much easier than they could before the wine class. He began to include sensory evaluation in his culinary classes and have made it a point to get students to "put words" to what they are tasting. Attendees will learn the five basic tastes and how to manipulate them for optimal flavor; how sense of smell impacts flavor; how mouthfeel contributes to flavor; ways to get students to talk about taste; and how to use these skills in their classrooms and positively impact their students.
    Speakers:
     Optional 
    10:45 AM  -  11:30 AM
    ACF MarketConnect Break #4
    Palladium Ballroom Foyer
     Optional 
    11:30 AM  -  12:30 PM
    Brunch & Learn - Sober Reality in the Hospitality Industry
    Palladium Ballroom
    This brunch is included for all registered attendees.
    Speakers:
     Optional 
    12:30 PM  -  1:30 PM
    “50 Years in America”.
    Palladium Ballroom
    Speakers:
     Optional 
    1:30 PM  -  2:00 PM
    ACF MarketConnect Break #5
    Palladium Ballroom Foyer
     Optional 
    1:30 PM  -  4:00 PM
    VIP Lounge
    Venice Bar
    VIP Lounge is reserved for only the VIP Badge Holders
     Optional  Closed 
    2:00 PM  -  3:15 PM
    Diversity in the Hospitality Industry
    Apollo/Zeus
    Where are all the minority chefs? Ron Duprat, Food and Beverage Director/Executive Chef at The Bridgewater Golf and Country Club, presents a cooking demonstration with tasting samples.
    Speakers:
     Optional 
    2:00 PM  -  3:15 PM
    On Trend: Mirror Glaze - Pastry Techniques & Applications
    Palladium Ballroom
    Join award winning pastry Chefs Michael Magnano of NYC's Pierre Hotel, and Michael Zebrowski, pastry instructor at The Culinary Institute of America -Hyde Park, as they demonstrate the art of perfect mirror glazes. The authors of "The Pastry Chefs Little Black Book", will demystify the very specific process of making spectacular mirror glazes. Learn recipes and skills that you can use in your pastry production, and sample their chocolate mirror glazed dessert.
     Optional 
    2:00 PM  -  3:15 PM
    The Many Ways to Cook with a Purpose
    Romulus/Octavius
    As chefs, we are pressured into thinking there are very few paths to become successful. The fact is, there are a variety of ways chefs can use their skills and training to pursue a meaningful and purposeful career.
    Speakers:
     Optional 
    2:00 PM  -  3:15 PM
    World Flavors Spotlight: Regional Croatian Cuisine
    Tiberius/Spartacus
    Croatian food has been influenced by tastes and traditions from neighboring countries, and the many different nations that ruled territory of Croatia throughout history. From the mainland to the coastal regions, the cuisine of Croatia has blended the best of flavors of Slavic, Hungarian, Turkish, and Mediterranean foods. In this session learn about the foods of each region, and taste how these dishes can be translated into current menu items .
    Speakers:
     Optional 
    3:15 PM  -  3:45 PM
    ACF MarketConnect Break #6
    Palladium Ballroom Foyer
     Optional 
    3:45 PM  -  5:15 PM
    Closing General Session: Jeremiah Tower
    Palladium Ballroom
    Turning Chaos into Opportunity
    Speakers:
     Optional 
    5:30 PM  -  6:30 PM
    VIP Experience with Jeremiah Tower
    Attendees who have upgraded their experience to the VIP Event Badge are invited to attend a champange reception hosted by Jeremiah Tower. This special meet and greet reception & book signing includes Chef Tower's book, Start The Fire: How I Began a Food Revolution in America.

    Limited VIP Badges available, additional registration fees apply. No books will be available onsite for purchase.
    Speakers:
    Fee  Optional  Closed 
    7:00 PM  -  7:30 PM
    Vice Presidents' Gala Reception
    Palladium Ballroom Foyer
     Optional 
    7:30 PM  -  9:30 PM
    Vice Presidents' Gala Dinner
    Palladium Ballroom
    Sponsired by: Smithfield
    Fee  Optional 
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